August 25, 2011

Cool-as-a-cucumber smoothie recipe with Greek yogurt

In the house where I grew up, I don't think we ever ate yogurt. If we did, I can't remember. No yogurt, no smoothies, so everything I know about smoothies I learned as an adult, in my own kitchen. Even when it's too hot to cook, it's never to hot to blend. And right now my local farmstand and market offer up a great variety of cucumbers, from Kirbys for pickling to Persians for snacking. In these smoothies, use any type of cucumber you have on hand. If you've got giant cucumbers from the garden, scrape out the seeds with a spoon, and remove some of the tough outer skin. I prefer the long, seedless English cucumbers, which need nothing more than a quick trim of top and tail.

I have tons of cucumbers in the garden to use up as the plants are on their last stand..
Just gotta pick up some yogurt and whiz away!!
(ps this will make a nice change from all the "refrigerator" pickles I have been eating!)
Also I feel quite certain this would make an excellent "facial" as well! hehe.